Prep time: 10 mins

Cooking time:  15 mins

Serving: 2


*Modify for low Fodmap:

  • Use firm silken tofu 
  • Use 1/2 an umeboshi plum instead of 1 whole 

You will need:

  • 250g of silken tofu (drained - on paper towel) 
  • 1tsp of Spiral Peanut Oil 
  • 1tsp of Sunbeam Pepitas 
  • 1tsp of raw sesame seeds 
  • 1 silverbeet (stem removed - leaf washed and shredded) 
  • 10cm piece of pickled daikon radish (thinly shredded)
  • 1/4 of an avocado (peeled & cut in halves - lengthways)


  • 20g of arame seaweed
  • 1tbsp of edamame beans  (blanched in salted water)
  • 10g pickled ginger 
  • 40g mungbean sprouts 
  • 1 pinch of dried angel hair chilli 
  • 1tbsp of Spiral Organic Gluten Free Soy Sauce 
  • 1tbsp of Spiral Plum Vinegar 
  • 1 umeboshi plum (finely sliced) 
  • 2tbsp of water 

Step 1

For dressing, place 1 tbsp of Spiral Gluten Free Soy Sauce, 1 tbsp of Spiral Mirin, 1 tbsp of Spiral Plum Vinegar, 1 umeboshi plum (finely sliced) & 2tbsp of water into a jar or jug, season with sea salt and pepper and mix to combine. Set to one side until required.


Step 2

Slice tofu in half. Heat a large frying pan over a medium high heat. Add peanut oil and when hot carefully place tofu pieces in the pan and cook for 4-5 minutes or until crisp and golden. Carefully flip over and cook for 4-5 minutes on the other side. Remove and drain well on a paper towel lined plate.


Step 3

Place pepitas and sesame seeds in a clean dry frying pan and toast for 2-3 minutes or until nice and golden.Place silverbeet, seaweed and daikon in a bowl and toss to combine. Just before serving, dress with half the dressing.


Step 4

To serve, place tofu on a serving plate, top with a avocado wedge and layer over silverbeet salad. Finish with a sprinkle of edamame, toasted seeds, pickled ginger and angel hair chilli. Dress with more dressing and a drizzle of sesame oil, if desired.